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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

351 related items for PubMed ID: 19028306

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  • 3. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.
    Porto-Fett AC, Hwang CA, Call JE, Juneja VK, Ingham SC, Ingham BH, Luchansky JB.
    Food Microbiol; 2008 Sep; 25(6):793-801. PubMed ID: 18620971
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  • 7. Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of raw goat milk lactic cheeses.
    Vernozy-Rozand C, Mazuy-Cruchaudet C, Bavai C, Montet MP, Bonin V, Dernburg A, Richard Y.
    Int J Food Microbiol; 2005 Nov 15; 105(1):83-8. PubMed ID: 16055219
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  • 8. Acid tolerance of acid-adapted and nonacid-adapted Escherichia coli O157:H7 strains in beef decontamination runoff fluids or on beef tissue.
    Stopforth JD, Skandamis PN, Geornaras I, Sofos JN.
    Food Microbiol; 2007 Aug 15; 24(5):530-8. PubMed ID: 17367686
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  • 9. Survival and growth characteristics of Escherichia coli O157:H7 in pasteurized and unpasteurized Cheddar cheese whey.
    Marek P, Nair MK, Hoagland T, Venkitanarayanan K.
    Int J Food Microbiol; 2004 Jul 01; 94(1):1-7. PubMed ID: 15172479
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  • 10. Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat.
    Barrera O, Rodríguez-Calleja JM, Santos JA, Otero A, García-López ML.
    Int J Food Microbiol; 2007 Apr 10; 115(2):244-51. PubMed ID: 17292989
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  • 11. Acid adaptation affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage.
    Shen HW, Yu RC, Chou CC.
    Int J Food Microbiol; 2007 Mar 20; 114(3):380-5. PubMed ID: 17218032
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  • 14. Modeling the effect of inoculum size and acid adaptation on growth/no growth interface of Escherichia coli O157:H7.
    Skandamis PN, Stopforth JD, Kendall PA, Belk KE, Scanga JA, Smith GC, Sofos JN.
    Int J Food Microbiol; 2007 Dec 15; 120(3):237-49. PubMed ID: 17961778
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  • 17. Survival of Escherichia coli O157:H7, O111:H- and O26:H11 in artificially contaminated chocolate and confectionery products.
    Baylis CL, MacPhee S, Robinson AJ, Griffiths R, Lilley K, Betts RP.
    Int J Food Microbiol; 2004 Oct 01; 96(1):35-48. PubMed ID: 15358504
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  • 18. Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate.
    Nadarajah D, Han JH, Holley RA.
    Int J Food Microbiol; 2005 Apr 01; 99(3):269-79. PubMed ID: 15808361
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  • 19. Survival of Escherichia coli O157:H7 in traditional African yoghurt fermentation.
    Ogwaro BA, Gibson H, Whitehead M, Hill DJ.
    Int J Food Microbiol; 2002 Nov 15; 79(1-2):105-12. PubMed ID: 12382690
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